Pan-Seared Scallops with Pea Purée

Boil the peas in salted water for 3-4 minutes until tender. Drain and immediately plunge them into ice water to preserve the bright green color. Blend the peas with heavy cream, a knob of butter, and fresh mint leaves until perfectly smooth. Pass through a fine-mesh sieve for a professional, silky texture. Keep warm until serving.

Pat the scallops extremely dry with paper towels this is the most critical step for a good sear. Season with salt and pepper. Heat olive oil and butter in a stainless steel pan until smoking hot. Place the scallops in the pan and do not move them for 2 minutes until a deep golden-brown crust forms. Flip and cook for only 1 more minute.

Spoon a generous amount of the pea purée onto the center of the plate and use the back of the spoon to create a "swoosh." Place the seared scallops on top of the purée. Garnish with a squeeze of lemon juice and a few pea shoots or microgreens. The contrast between the white scallop, the brown crust, and the neon-green purée is striking.